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Baked Salmon Recipe with Parmesan Herb Crust

Salmon recipes make a weeknight meal that is easy enough for the busiest of nights while being elegant enough for entertaining. This oven baked salmon recipe with a Parmesan herb crust is out of this world delicious!

I’ve raved time and again about my love for salmon recipes. I could happily eat it for breakfast, lunch, and supper multiple times a week without complaint. It doesn’t hurt that I can always depend on my whole family enjoying it as much as I do.

Baked Salmon Recipe with Parmesan Herb Crust

This oven baked salmon with Parmesan herb crust is definitely one of our favorites. Let me just say, it rivals any salmon I’ve ever eaten at a restaurant. And believe me, I’ve ordered more than my fair share!

How to Bake Salmon

This baked salmon is one of my favorite salmon recipes to prepare – it is so quick and easy!

While my oven preheats, I line my rimmed baking sheet with parchment paper and then place my salmon on the sheet pan.

I cover the salmon with another piece of parchment paper and then bake it in the oven for about 10 minutes. While it bakes, I mince my garlic and chop the parsley and Parmesan cheese and mix it all together.

Next, I remove the salmon from the oven and top it with the mixture of the Parmesan, garlic, and parsley, pop it back into the oven uncovered and bake until the Parmesan melts and is lightly browned.

The salmon should register 135º F on an internal temperature probe. Then, I remove it from the oven and allow it to rest for about 5 minutes.

There’s nothing like a quick and easy recipe to get you through those busy weeknights, but I especially love this salmon recipe when we have guests. Everyone loves it!

Easy Baked Salmon Recipe with Parmesan Herb Crust Video

What Temperature to Bake Salmon

I bake my salmon recipes at 425º F. You’ll then want to bake the salmon for 10 minutes, add the Parmesan herb topping and return to the oven until they have melted, the salmon easily flakes with a fork, and the salmon registers 135º F when checked with an internal temperature probe.

Then, allow the salmon to rest for five more minutes to allow for any carryover cooking before slicing and serving.

Baked Salmon with Parmesan Herb Crust Recipe

Total Time17minutes

Prep Time2minutes

Cook Time15minutes

Baked salmon makes a weeknight meal that is easy enough for the busiest of nights while being elegant enough for entertaining. This oven baked salmon with a Parmesan herb crust is out of this world delicious!

Parmesan Herb Crust:

Directions

Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until the cheese has melted, the baked salmon flakes easily with a fork, and the salmon registers 135º F when checked with an internal thermometer probe, about 5 more minutes. The Parmesan cheese should have melted and lightly browned.

I made this almost every other week, and keep changing it up. Recent one is using 2 TBSP Garlic Butter (just put on top of the fish and let it melt and cover it) After the 10 min top with the parsley / parm cheese finish baking and squeeze some lemon on top—serve on top of some wild rice with any veggie on hand. …KEEPER FOR SURE!!

I’ve never cooked seafood before, but I’m going to try tomorrow night. I already have everything, but I’m wondering–am I supposed to cut the skin off? I’ve heard that a lot of the time people do, but this recipe says to put it skin-side down, so that led me to believe maybe you left the skin on?

No need to cut it off. You can easily separate the fish from the skin once cooked, if you don’t want it on your plate. I wouldn’t eat this skin, personally, as it won’t have gotten crispy. If you really want to cook with no skin, ask the person at your fish counter to take it off for you. It can be tough to do at home.

Love, Love, Love your video, Robyn, and the music is great!!! Hope you do this all the time – if not, whenever you can. I like seeing how something is done with the finished product. I’m going to try this recipe tonight (I’m like you…..I could eat salmon all the time). Thanks, Debra

Hi Debra! Yay! I’m so excited you love the video! I am going to be adding more and more videos – I’m so glad to know you found it helpful! I hope you enjoy this dish – can’t wait to hear what you think of it! It’s one of my favorites. Thanks so much! xo

I just happened to have fresh Sockeye salmon in the fridge and made this recipe for dinner tonight. It was just wonderful and the family really loved it. What can I say? You are making me look so darned good!

I am looking forward to making a few items in your cookbook for Easter dinner. The ham looks amazing! I will be making the ham in the oven as I don’t have a slow cooker large enough. I’ll keep it on low heat! I will also make the pepper jelly recipe in the book along with the gorgeous chocolate pie!

I feel so spoiled! My mouth is watering already. I think I’ll try your grandma’s biscuits too! I hope you have a lovely Easter surrounded by the people you love. Thanks again for the goodies!

Hi Jan, Fresh sockeye is so delicious! I’m glad you tried this recipe and everyone enjoyed it! I’m thrilled you are enjoying the cookbook! The ham is so good! And that pepper jelly and chocolate pie? Oh my goodness…such favorites! Grandmother’s biscuits are treasures too. I’m tickled that you are making so many recipes from the cookbook and that it is a help to you in the kitchen! I really hope it is a resource for you for years to come and that the recipes become favorites for your family just as they are for mine! You’ve really warmed my heart, Jan. I hope your Easter is so very special for you as well! Thank you! Robyn xo

I am so excited about trying this tomorrow. I am no cook and have had to think of making healthy quick dinners and would like to use certain herbs so they don’t spoil… Do you think if I, were to add thyme, flat leaf parsley & garlic & chop it up (maybe a smaller amount) do you think it may taste as good or would it overpower taste? I do not have an internal thermometer, how much longer should it go back in the oven for?

Hi AnaMaria! I’ve not tried that combination with adding thyme but if you do try it, let me know how it turns out. If you don’t have a thermometer to check the temperature, cook 5 minutes after putting the topping on – until cheese is melted and is lightly browned. I hope you enjoy this recipe – it’s such a delicious favorite in our family! Thanks!

I don’t know why, but I am always a little intimidated to cook salmon, but it really can not be easier and healthier than this. Thank you, I am definitely trying the recipe and your technique with the parchment paper.